Elegant Meatloaf with Eggs for the Easter Table

Easter is a special holiday when families gather around the table to enjoy traditional dishes. The festive table is usually adorned with Easter bread and dyed eggs, but meat dishes are equally important. The proposed recipe for an elegant meatloaf with eggs will be a true highlight of the Easter menu. This dish not only has an appealing appearance due to the cut revealing an egg “surprise,” but it also boasts an unmatched flavor that will captivate your guests.

This is reported by AgroReview

Secrets to Preparing the Perfect Meatloaf

The main feature of this meatloaf is the combination of pork and chicken, which gives the dish juiciness and a rich flavor. The eggs baked inside symbolize rebirth—the central idea of Easter—and add a festive touch to the dish. Experienced chefs know that the key to success lies in the right selection of spices and carefully tying the meatloaf before baking, which helps maintain its shape and juiciness during cooking.

Ingredients for the Meatloaf

For the filling:

• 500 g of ground pork (preferably from the shoulder)
• 500 g of ground chicken
• 2 medium onions
• 3 cloves of garlic
• 100 g of breadcrumbs
• 2 eggs for the filling
• 5-6 boiled eggs for the stuffing
• 3 tbsp of sour cream
• 2 tbsp of Dijon mustard
• 1 tsp of dried basil
• 1 tsp of dried oregano
• 1 tsp of sweet paprika
• Salt and black pepper to taste

For the glaze:

• 3 tbsp of tomato paste
• 2 tbsp of honey
• 1 tbsp of soy sauce
• 1 tsp of balsamic vinegar

Preparing the meatloaf begins with getting all the ingredients ready. The onions and garlic are finely chopped and sautéed in a small amount of oil until golden. It is important to let this mixture cool before adding it to the filling to prevent premature “activation” of the protein reactions.

In a large bowl, mix the ground pork and chicken, the cooled onion-garlic mixture, breadcrumbs, fresh eggs, sour cream, mustard, and spices. Knead the filling thoroughly for 5-7 minutes until it reaches a homogeneous elastic consistency, as this is when the meat proteins form a structure that will hold the meatloaf together during baking.

On a work surface, lay out a large piece of food foil, and on top of it, a sheet of parchment of the same size. Spread the meat mixture into a uniform rectangle about 1.5 cm thick. Along the central axis, place the boiled eggs, pressing them tightly against each other.

Using the paper and foil, shape the meatloaf by wrapping the eggs in the meat mixture. It is important to ensure that the eggs are completely covered with the filling on all sides—this will create a beautiful cut after baking. Carefully wrap the meatloaf in foil, twisting the ends like a candy.

Bake the meatloaf in a preheated oven at 180°C for 40 minutes. Then, carefully unwrap the foil and brush the meatloaf with the glaze made from tomato paste, honey, soy sauce, and balsamic vinegar, returning the dish to the oven for another 15-20 minutes until a beautiful caramelized crust forms.

The finished meatloaf should rest for 15-20 minutes before slicing, allowing the juices to distribute evenly inside the dish, making it even juicier. Slice the meatloaf with a sharp knife into portion-sized pieces about 2 cm thick.

It is best to serve the meatloaf at the Easter table chilled, garnished with fresh herbs and spring flowers.

The meatloaf can be prepared 1-2 days before the holiday, as its flavor becomes richer over time, and slicing the chilled meatloaf is much easier. Store the dish in the refrigerator, wrapped in plastic wrap or foil. This recipe is designed for 8-10 servings and is perfect for a festive table when a large family gathers. Guests will surely appreciate your culinary skills and will ask to share the secrets of making this wonderful dish.